Lentil Soup

bowl of lentil soup

On Friday it was raining. On Saturday it was snowing. Today it is 18 degrees F. What’s a girl to do? I made lentil soup, of course! This simple, thick and warming soup is just right and is a one pot meal when you add some crisp bread on the side. I made a big enough pot to give some to my sister and mother and to have for lunch during the week.

Lisa’s Lentil Soup

Yield: 8-10 portions

Ingredients

3 cups green lentils, rinsed

3 Tablespoons EVOO, Grapeseed or Canola oil

4 cups stock/broth (I used chicken but you could use vegetable or beef if you prefer)

6-8 cups of water

28 ounce can or 26.4 ounce box of diced tomatoes with their liquid (preferably San Marzano)

1 large yellow onion, peeled and coarsely chopped

3 large carrots, peeled and sliced in 1/2 inch rounds

1 large parsnip, peeled and sliced in 1/2 inch rounds

1 large turnip, peeled and cut in large dice

1 large red potato or Yukon Gold, peeled and cut in large dice

2 stalks of celery, cut in 1/2 inch slices

2 pieces of lemon zest cut into 3 inch strips (I use a vegetable peeler for this and remove any of the white pith with a sharp knife)

juice of one lemon

Kosher Salt and cracked black pepper to taste

Sausage of choice (I used a chicken andouille sausage, but a good garlicky sausage would also work. You can leave the sausage out if you want to keep this vegetarian, but I like to add it.)

Directions

  1. In a 6 quart stock pot with a lid, add the oil and heat on medium. Add the chopped onion and saute for 3 minutes until translucent.
  2. Add the other vegetables and saute for 3-5 more minutes.
  3. Add the lentil, tomatoes, stock and lemon zest. Add 6 cups of water and 1.5 teapoons of Kosher salt. Bring to a boil on medium heat. Once it has come to a boil, turn the heat down to a simmer and cover tightly. Cook for 1 hour.
  4. After 1 hour check the pot and add the remaining 2 cups of water and the lemon juice. If you are adding the sausage, add it now. Most sausage is precooked or smoked. If it isn’t, brown the pieces first in a pan with a very small amount of oil. Simmer, covered for 30 minutes more. Adjust the salt and pepper to taste. Enjoy! bowl of lentil soup2

 

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